10.14.2016

Buttermilk Biscuits

Flaky, buttery and delicious, that’s what you will get with this easy-to-follow biscuit recipe. With the holiday season quickly approaching, I thought you would find a good (and I mean GOOD) buttermilk biscuit recipe helpful. This versatile, old-fashioned biscuit recipe will be all you need to complement your meal, whether you are making brunch, dessert or simply have them as an accompaniment for dinner. This buttery goodness won’t disappoint!

Nothing beats homemade baked goods fresh out of the oven and these biscuits aren’t an exception. The only thing that could possibly make them better, is some good quality butter and your favorite jam. Add to that a cup of coffee or tea, I’m telling you, comfort at its best. There are a few tricks to make the perfect biscuits, like using very cold ingredients and folding the dough on itself a few times to create those characteristic flaky layers. Not overworking the dough it’s also key. They really are fairly simple to make so please, don’t ever let baking intimidate you!

On a different note, two weeks ago, we welcomed our daughter Georgette Marie to this world and we couldn’t be happier. I’m completely in love with my little girl and I can’t wait to share some pictures with you! Oh yeah, I also haven’t slept in two weeks but she is totally worth it :)

Ingredients:

Makes 10 biscuits

3 cups all purpose flour

2 teaspoons baking powder

1/8 teaspoon baking soda

1 1/2 teaspoons salt

1 tablespoon granulated sugar

8 tablespoons butter, cut in small pieces, cold

2 tablespoons vegetable shortening, cut in pieces, cold

1 1/2 cups chilled buttermilk

Preheat the oven to 425˚F. Line a baking sheet with parchment paper and set aside.

Add flour, baking powder, baking soda, salt and sugar to a food processor, pulse a few times to mix. Add the butter and vegetable shortening and pulse a few more times until the mixture resembles crumbs. Finally add the cold buttermilk, again pulse a few more times until it's just mix. Do not over mix it. Flour your working surface and gently fold dough over on itself (use a rolling pin to flatten the dough then fold it on itself, repeat this 4 to 5 times to create layers). Roll out the dough one last time at 1-inch thick. Cut out biscuits using a 2-inch round cutter and place them close together on the prepared baking sheet. You can gather the leftover dough and re-roll it but biscuits won't be as light as the first ones. You can also cut them squares, that way you don't have to re-roll the scraps. Brush the biscuits with egg wash and bake for 20 to 25 minutes or until golden. Brush the biscuits with melted butter hot out of the oven.

Quick tip: Place the small pieces of butter and vegetable shortening in the freezer before you add them to the flour. Cold ingredients makes better biscuits!